Archive for filipino recipes
29 September, 2008 at 7:07 am
Congratulations! You have come to the right place where recipes of Philippine food abound. We feature traditional food you love and will love in Philippines – so easy to cook and undoubtedly always a pleasure to serve and eat. Regardless if you have been to Philippines or not, with Filipino-foods.com you have an online recipe book of Filipino food you can access 24/7.
We feature authentic recipes mainly influenced by many cultures such as Malay, Spanish and Chinese cultures. In our modern time, the influence of United States, Germany, French, Korean have made their way into Filipino food. With an increasing number of influences from other countries as Filipino are open to embracing influences of other countries.
Filipinos love to cook and eat resulting to numerous type and flavor of food which varies from area to area in the Philippines. The staple food in some areas is rice whereas in others may be cassava (root crop). Filipino meal typically consists mostly of vegetables, seafood, meat, dairy and rice. Dishes as rich in flavor and color similar to Philippine fiestas are always inviting when served on the dining table.
Long before the Spaniards colonized the Philippines, Filipino food comprises of root crops, vegetables and seafood. Back then, Filipino food are boiled, roasted or broiled. Trades with foreigners brought different kinds of spices and plants to the Philippines that give rise to a gastronomic fusion of various countries and cultures as far as east to west.
Each region in the Philippines boasts their own line of specialties displaying unique Philippine culinary arts. The Ilocanos from the north is famed for their “Pinakbet” – a nourishing yet simple vegetable dish. Bicol Express is a hot and spicy dish rich in coconut milk that is distinctly of Bicolanos. As a sum, nothing compares to pork and chicken adobo are dishes that makes Philippines popular worldwide.
Get to know the wonderful colors and flavors of Philippine food. Experience a compilation of gastronomic pleasures from food of Filipino recipes relished and passed on from generation to generation. Feast your eyes on scrumptious Filipino food recipes especially for you!
toni su
Technorati Tags: filipino food, filipino recipes, philippines recipes
2 April, 2010 at 6:45 am
Kilawin or kappukan is a spicy Ilocano dish from the Philippines. Find the recipe below.
Ingredients:
1 kg goat meat (preferred cuts are from the thigh, loin, neck and shoulder area)
goat’s brain, boiled
10 large-sized onions, finely chopped
2 pieces ginger, peeled and finely chopped (optional)
20 pieces (or more) chili pepper or siling labuyo, finely chopped (chili powder will do)
20 pieces kalamansi, (citrus fruit), extracted and strained (vinegar will do)
Spring onions, finely chopped
Salt to taste
Directions:
1. Thinly slice and grill choice cuts of goat’s meat.
2. Chop grilled meat into small pieces.
3. Put all ingredients in a large bowl and mix well.
4. Top with finely chopped spring onions.
Technorati Tags: filipino recipes, food recipes, ilocano, kilawin, kilawing kambing, philippines, philippines native food dishes, spicy goat meat
29 March, 2010 at 8:31 am
Beef recipes
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Meat combination recipes
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No meat recipes
Noodle recipes
Pasta recipes
Rice recipes
Soup recipes
Egg recipes
Food carving directions
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Technorati Tags: beef chicken seafood goat, filipino food recipes, meal ideas, philippines recipes, recipes, soup recipe, vegetables
25 March, 2010 at 10:03 pm
Ingredients:
3/4 kilo pork good for stewing
40 g. tamarind soup base
3 small tomatoes
1 medium onion
a bunch of water spinach (kangkong), chopped
a bunch of winged beans, chopped
1 medium size white radish, chopped
a couple of taro root, chopped
5 1/2 cups of water
long green chili, chopped
salt to taste
Directions:
1. Pick the leaves of the water spinach and the soft stem part.
2. Peel and slice the radish diagonally.
3. Slice the winged beans in the same manner.
4. Peel the taro root and slice into half.
5. Slice tomatoes and onion.
6. Boil the pork in water.
7. Season with a little bit of salt and cook until tender.
8. Add in the tamarind soup base, onions and tomatoes.
9. Drop the taro root as it takes quite some time to cook. Let it boil for about 10 minutes.
10. Add in the radish. Cook for roughly about 7 minutes.
11. Add in the winged beans and the stem of the water spinach. Cook till done for a few minutes.
12. The moment the color turns to bright green it should be done.
13. Add lastly the leaves of the water spinach.
14. Boil for 10 seconds.
15. Remove from heat.
Serve hot.
Technorati Tags: filipino foods, philippines, pork sinigang, pork stew recipe, soup
23 March, 2010 at 7:13 am
Ingredients:
4 large eggs
4 cups cold cooked rice
8 cloves of garlic, minced
1 small onion, minced
1/2 cup chopped green onions
4 tablespoons vegetable oil (for frying the eggs, 1 tablespoon per each)
3 tablespoons vegetable oil (for frying rice)
Salt and pepper to taste
Directions:
FOR THE FRIED RICE
1. Heat 3 tablespoons oil in the pan over high heat.
2. Add garlic and cook until brown.
3. Put in the onions, stir for about 10 seconds.
4. Add the rice and mix well with the onion and garlic.
5. Add salt and pepper.
6. Stir in the green onions.
7. Stir fry until the rice is heated through.
FOR THE FRIED EGGS
1. Heat 1 tablespoon cooking oil in a non-stick skillet over medium-high heat.
2. Crack egg on the side of the pan, let the egg slide by itself into the pan. In order to keep the egg in a perfect rounded shape. Do not spread out too much while frying.
3. Fry for 1-1/2 to 2 minutes until the whites are firm. Serve sunny side up.
4. For a hard fried egg, gently flip the egg over using a spatula and fry each side for 25 to 30 seconds.
Repeat this Step for the other 3 eggs.
PRESENTATION
1. Fill rice in a bowl or cup. Place the bowl or cup upside down on a serving plate, then lift.
2. Place fried egg on the side of the rice. Repeat for the next three.
Recipe good for 4 persons.
Technorati Tags: breakfast, easy quick meal recipe, filipino recipes, food, garlic fried rice, philippines
23 March, 2010 at 5:32 am
Ingredients:
1 1/3 uncooked instant rice
1 1/2 pounds medium size shrimp, peeled and deveined
1/2 cup baby corn
1/2 cup unsalted cashews
1 cup broccoli florets
3 tablespoons coarsely chopped fresh lemongrass
1 tablespoons chopped garlic
2 tablespoons fish sauce
2 tablespoons freshly squeezed lime juice
1 tablespoon soy sauce
3 tablespoons vegetable oil
1 tablespoon caramel sauce or brown sugar
1 tablespoon sugar
1 teaspoon salt
Directions:
RICE
1. Wash rice in a colander to rinse off excess starch and debris.
2. Soak for 15 minutes with cold water just enough to cover the rice.
3. Cook in a pot according to package instructions.
4. Reserve and keep warm after cooking.
SHRIMP
1. In a medium bowl, whisk together the lemon grass, soy sauce, fish sauce, lime juice, sugar, caramel sauce (or brown sugar) and salt.
2. Mix until sugar is dissolved. Set aside.
3. Pour vegetable oil in a skillet or wok over high heat.
4. When oil is hot enough, stir-fry baby corn for 2 minutes.
5. Turn heat down to medium.
6. Add broccoli florets and shrimp.
7. For about 4 minutes, saute until shrimp turns opaque or clear.
8. Pour in the sauce made in Step 1 to the skillet, stirring to coat evenly the mixture with the sauce.
9. Cook for another 2 minutes.
10. Turn off heat.
11. Add the cashews and toss with cooked ingredients.
12. Transfer to platter. Serve with steamed rice.
Technorati Tags: filipino food, lemongrass shrimp stir fry recipe, meal ideas, philippines
19 March, 2010 at 10:43 am
Ingredients:
250 to 350 grams pig’s meat (ear, tongue, face)
1 medium sized white onion, sliced
1 medium sized ginger, chopped
Salt and pepper
calamansi or lemon juice
1/2 cup mayonnaise
Directions:
1. Boil pork until half cooked. Strain and grill until brown.
2. Sliced the pork meat into 1″ long and 1/4″ thick (or your desired sizes).
3. Place in a bowl and then add onion, ginger, and lemon or kalamansi juice.
4. Mix well with mayonnaise.
5. Season with salt and pepper according to taste.
Technorati Tags: dinakdakan, filipino foods, ilocano specialty, philippines, pig meat ear tongue face
3 March, 2010 at 6:45 pm
Ingredients :
1 pack molo (or siomai/wonton) wrappers
Filling
1/2 lb. ground pork
1/2 lb. shrimps, chopped
1 small turnip (singkamas), chopped finely
1 small carrot, chopped finely
1/2 tsp. ground pepper
1 tsp. salt
1 egg
Broth
2 tbsp. oil
3 cloves garlic, crushed
1 small onion, chopped
250 grams ground pork
100 grams sweet ham, chopped
100 grams shrimps, peeled
6 cups chicken broth
salt and pepper, to taste
chopped spring onions, to garnish
fried garlic, to garnish
Directions:
1. Mix all ingredients for the filling.
2. Get one molo wrapper and put a little filling in the center.
3. Fold the wrapper, to make the two ends meet to seal.
4. Repeat procedure to wrap all the fillings. Set aside.
5. In a saucepan, heat oil. Sauté garlic and onions.
6. Add in the pork, ham and shrimps. Cook for a few minutes and then add the broth.
7. Bring to a boil and then drop in the stuffed molo wrappers. Season to taste. Cover and let it boil again.
8. Reduce heat and let it simmer for a few minutes.
9. Serve hot. Topped with spring onions and fried garlic.
Makes 4-6 servings.
Technorati Tags: filipino, food, pancit molo, philippines recipes, recipes, soup recipe
24 February, 2010 at 10:01 am
Ingredients :
2-3 tbsp. oil
3 potatoes, peeled, quartered and fried
1 lb. chicken, cut into serving pieces
3 cloves garlic, minced
1 large onion, quartered
1 tbsp. patis or fish sauce
3 tbsp. curry powder
salt and pepper
1 cup water
1 red bell pepper, cut into big squares
1 green bell pepper, cut into big squares
3 celery stalks, cut into 1-1/2″ long
1 cup coconut milk or evaporated milk
Directions:
1. Fry sliced potatoes in oil. Set aside.
2. In the same pan, fry chicken pieces until brown.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat.
6. Add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
7. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
8. Remove from heat. Serve hot.
Technorati Tags: chicken stew, filipino food cooking, filipino style chicken curry recipe, philippines
9 February, 2010 at 6:38 am
Ingredients:
2 tablespoon cooking oil
1 cup tuna, cut into 1/4 inch thick slices
2 tablespoon barbecue marinade sauce
1 medium sized red or white onion, sliced
calamansi juice, 6 pieces
salt and pepper to taste
Pure labuyo or chili red hot Pepper sauce
Directions:
1. Marinate tuna in barbecue marinade for 5-15 minutes.
2. Stir fry the tuna for 3-5 minutes on each side.
3. Sautee sliced onion until cooked.
4. Remove tuna and onions from pan.
5. Cut tuna into bite size pieces.
6. Place cut up tuna in hot sizzling plate.
7. Pour calamansi juice and chopped onions over the tuna.
8. Sprinkle with salt and pepper to taste.
9. Serve with any Red Hot Chili pepper hot sauce if you want it spicy.
Technorati Tags: easy quick meal, easy recipes, food, spicy filipino tuna, tuna sisig recipe
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